HERBED CORNMEAL CRAB CAKES
I created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often. -Audrey Collins, Columbus, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 20
Steps:
- In a shallow bowl, combine the first six ingredients; set aside. , In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture., In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 446 calories, Fat 26g fat (3g saturated fat), Cholesterol 185mg cholesterol, Sodium 975mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
CRAB CAKES WITH HERB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
- Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
- Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce.
HERBED CRAB CAKES
The original recipe idea came from a Gourmet Magazine for "Broiled Crab Cakes" but they were a bit dry and had a 'burnt toast' aftertaste to them. I re-tooled it a bit and made it easier to prepare (to make up for the additional complication of pan frying them)
Provided by CHRISSYG
Categories Crab
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, take day old bread and pulverize to make fresh breadcrumbs, this is very important, store bought breadcrumbs will not suffice here. Place aside in a bowl.
- Using on/off pulses with the same foodprocessor, finely chop the first 3 ingredients.
- Dump into a medium bowl and add the next 5 ingredients and stir to combine.
- Then add the crabmeat; toss.
- GENTLY fold in 1 cup breadcrumbs.
- Place 2 cups breadcrumbs on plate.
- Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties.
- Coat each crab cake with breadcrumbs.
- Cover; chill at least 1 hour.
- Working in batches, lighlty sautee the crabcakes in butter, until golden brown on each side.
- Transfer onto paper towel, keep warm till serving.
- Serve with Herb Sauce on side.
- Garnish with Basil or Chive Sprigs.
- Herb Sauce Preparation:.
- place all ingredients except 2 tablespoons of the capers into a blender or a food processor.
- Blend until smooth and pleasingly green.
- Pour into a bowl and stir in additional 2 tablespoons of capers.
Nutrition Facts : Calories 379.2, Fat 20.3, SaturatedFat 5, Cholesterol 81.2, Sodium 1066.2, Carbohydrate 35, Fiber 2, Sugar 5.2, Protein 14.7
HERBED JERSEY ROYAL CRAB CAKES
Make these perky crab cakes as a summer lunch or dinner for friends. Jersey Royal potatoes and crab are natural bedfellows - try using dill in the mix too
Provided by Rosie Birkett
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 38m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put the potatoes in a pan, cover with water, add 1 tsp salt and bring to the boil. Cook for 12-15 mins or until tender enough to smash. Leave to cool.
- Heat 1 tbsp of the oil in a frying pan and add the fennel seeds, fennel, chilli and garlic followed by the spring onions. Gently cook for 3-5 mins until fragrant but not coloured. During the last minute, add the samphire.
- In a bowl, mash the potatoes until well broken down, then combine with the crabmeat, herbs, spring onion mix, cayenne, lemon zest and mayo. Season and mix until well combined, then chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Oil your hands and shape the mixture into eight palm-sized patties and dip in plenty of flour. Be careful, as they are quite fragile and sticky - a good way to do this is on a tray lined with baking parchment. If you have time, put in the fridge to set for 30 mins before cooking. Heat the remaining oil in a non-stick frying pan and fry for 2-3 mins on each side until crisp and golden. Transfer to an oiled baking tray and finish in the oven for 5 mins. Serve with mayo, some watercress tossed with the remaining herbs, and the lemon juice with the lemon wedges on the side.
Nutrition Facts : Calories 264 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
CRAB CAKES WITH HERBED MAYONNAISE
These are the best crab cakes I have ever had! You have to use the freshest crabmeat. Everyone raves about these crab cakes The lemon juice and zest give these cakes a fresh, light taste.. I hope you enjoy them. The Herbed Mayonnaise is recipe#
Provided by susie cooks
Categories Crab
Time 38m
Yield 40 cakes, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Spray 2 baking sheets with nonstick spray.
- Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
- Add in crabmeat, then 1 1/2 cups breadcrumbs.
- Stir in egg yolks.
- Place 2 1/2 cups breadcrumbs in a shallow bowl.
- Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
- Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
- Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
- Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.
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HERBED CRAB CAKES WITH GREEN GODDESS DRESSING
From southernliving.com
5/5 (2)Total Time 1 hr 40 minsServings 4
- Prepare the Crab Cakes: Process saltines in a food processor until consistency of fine crumbs, about 1 minute. Stir together egg yolks, mayonnaise, mustard, lemon zest and juice, chives, cilantro, tarragon, and pepper in a large bowl until combined. Gently stir in crabmeat and 1 cup saltine crumbs. (Reserve remaining crumbs for another use.) Let stand 10 minutes.
- Shape crab mixture evenly into 8 (3-inch) patties (about ½ cup each). Arrange on a baking sheet lined with parchment paper. Cover; chill at least 1 hour or up to 12 hours.
- Meanwhile, prepare the Green Goddess Dressing: Process mayonnaise, cilantro, tarragon, lemon zest and juice, garlic, salt, and pepper in a blender until smooth, about 30 seconds. Cover and refrigerate until ready to serve or up to 24 hours.
- Heat oil in a large skillet over medium-high. Working in batches, add Crab Cakes to skillet. Cook until browned on both sides, about 5 minutes per batch, flipping once halfway through cook time.
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